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Diabetic.Foodie's picture
  Dry yeast 1 Tablespoon (1 Package)
  Warm water 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Sugar replacement 1⁄4 Cup (4 tbs)
  Margarine 2 Teaspoon, melted
  Beaten eggs 2
  Flour 3 Cup (48 tbs)
  Skim milk 1 Teaspoon
  Poppy seeds 1 Tablespoon

Soften yeast in warm water; allow to rest for 5 minutes.
Add salt, sugar replacement, and margarine.
Measure 1 T. (15 mL) of the beaten eggs.
Place in cup and reserve.
Add remaining eggs and 1 c. (250 mL) of the flour to yeast mixture; beat vigorously.
Add remaining flour.
Turn onto floured board and knead until smooth and elastic.
Place in lightly greased bowl; cover.
Allow to rise until double in size, about 1 1/2 hours.
Punch down; divide into thirds.
Roll into 3 strips, 18 in. (45 cm) long, with the heel of the hand.
Braid the 3 strips loosely, tucking under ends.
Blend reserved beaten egg with 1 t. (5 mL) skim milk, carefully brush over braid.
Sprinkle with poppy seeds; cover.
Allow to rise until double in size, about 1 1/2 hours.
Bake at 350°F (175°C) for 1 hour, or until done.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1704 Calories from Fat 250

% Daily Value*

Total Fat 29 g43.9%

Saturated Fat 5.9 g29.4%

Trans Fat 0 g

Cholesterol 423.1 mg141%

Sodium 2111.2 mg88%

Total Carbohydrates 297 g99.1%

Dietary Fiber 16.2 g64.8%

Sugars 2.5 g

Protein 60 g119.9%

Vitamin A 16.9% Vitamin C 0.42%

Calcium 34.8% Iron 128.9%

*Based on a 2000 Calorie diet


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